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Training
The
Food Code requires that plans and specifications
for a food establishment shall include, as required
by the regulatory authority based upon the type
of operation, type of food preparation, and food
prepared, the following information to demonstrate
conformance with Code provisions:
- A
proposed program of training for the persons
in charge and food employees pertaining to protecting
public health and the safety and integrity of
food [8-201.12(F)].
Further,
if a food establishment is required to have a
HACCP plan, the plan and specifications shall
indicate:
- Food
employee and supervisory training plan specified
under 8-201.12(F) that addresses the food safety
issues of concern [8-201.14(C)].
Clearly,
training is an essential part of operating a food
establishment. There are numerous educational
and training options available to regulators and
food establishment operators. Information contained
on this page highlights two options: ServSafe
courses sponsored by the National Restaurant Association,
which are geared toward operators, and Food and
Drug Administration classes geared for food safety
regulators.
"Food"
means a raw, cooked, or processed edible substance,
ice, BEVERAGE, or ingredient used or intended for
use or for sale in whole or in part for human consumption,
or chewing gum.
Safe, Unadulterated, and Honestly Presented
FOOD shall be safe, unADULTERATED, and, as specified
under ' 3-601.12, honestly presented.
Compliance with Food Law
(A) FOOD shall be obtained from sources that
comply with LAW. (B) FOOD prepared in a private
home may not be used or offered for human consumption
in a FOOD ESTABLISHMENT.
(C) PACKAGED FOOD shall be labeled as specified
in LAW, including 21 CFR 101 FOOD Labeling, 9 CFR
317 Labeling, Marking Devices, and Containers, and
9 CFR 381 Subpart N Labeling and Containers, and
as specified under '' 3-202.17 and 3-202.18.
(D) Fish, other than MOLLUSCAN SHELLFISH,
that are intended for consumption in their raw form
and allowed as specified in Subparagraph 3-401.11(C)(1)
may be offered for sale or service if they are obtained
from a supplier that freezes the FISH as specified
under ' 3-402.11; or frozen on the PREMISES as specified
under ' 3-402.11 and records are retained as specified
under ' 3-402.12.
(E) WHOLE-MUSCLE, INTACT BEEF steaks that
are intended for consumption in an undercooked form
without a CONSUMER advisory as specified in & 3-401.11(C)
shall be:
.....(1) Obtained
from a FOOD PROCESSING PLANT
.....that
packages the steaks and labels them to indicate
that
.....they
meet the definition of WHOLE-MUSCLE,
.....INTACT
BEEF; or
.....(2) If individually
cut in a FOOD ESTABLISHMENT:
..........(a)
Cut from WHOLE-MUSCLE INTACT BEEF that is
..........labeled
by a FOOD PROCESSING PLANT to indicate
..........that
the beef meets the definition of WHOLE-MUSCLE, ..........INTACT
BEEF,
..........(b)
Prepared so they remain intact, and
..........(c)
If PACKAGED for undercooking in a FOOD
..........ESTABLISHMENT,
labeled to indicate that they meet
..........the
definition of WHOLE-MUSCLE, INTACT BEEF.
(F) MEAT and POULTRY that is not a READY-TO-EAT
FOOD and is in a PACKAGED form when it is offered
for sale or otherwise offered for consumption, shall
be labeled to include safe handling instructions
as specified in LAW, including 9 CFR 317.2(l) and
9 CFR 381.125(b).
Food in a Hermetically Sealed Container
FOOD in a HERMETICALLY SEALED CONTAINER shall be
obtained from a FOOD PROCESSING PLANT that is regulated
by the FOOD regulatory agency that has jurisdiction
over the plant.
Fluid Milk and Milk Products
Fluid milk and milk products shall be obtained from
sources that comply with GRADE A STANDARDS as specified
in LAW.
Fish
(A) FISH that are received for sale or service
shall be:
.....(1) Commercially
and legally caught or harvested; or
.....(2) APPROVED
for sale or service.
(B) MOLLUSCAN SHELLFISH that are recreationally
caught may not be received for sale or service.
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